The other night Sabine and I enjoyed a lovely dinner Chez Stewarts & Barbara McGregors it was is one of if not my favourite Punta Mita home! The Lasagna was delicious and watered down with one of my favourite wines Catena Cabernet Suavignon 2012 . Luis and Miguel were also there and as always round off any table in the best manner.


Originally Marion Parkins Lasagna Recipe

  • 1 large Spanish onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • Brown together in small amount of olive oil and then add 2 pounds of lean ground beef and brown
  • 2 tins [family size] Hunt’s tomato sauce
  • 2 Tablespoons oregano
  • 3 or 4 Tablespoons sweet basil
  • ¼ teaspoon anise
  • 1 or 2 teaspoons marjoram
  • 1 or 2 teaspoons thyme
  • Salt to taste
  • Garlic salt to taste
  • Onion salt
  • Cayenne pepper

Mix with browned meat and simmer about one hour. Cook lasagna noodles until tender [about ½ package] then sit in cold water until ready to use.
Into 2 cartons of cottage cheese….beat one egg each. This is more like Italian Ricotta cheese which is sometimes hard to get. [editorial note….I have found Ricotta cheese in Puerto Vallarta easily at Costco and tried it…but still prefer the cottage cheese and egg].
Also needed are 2 packages of Mozzarella cheese sliced and large shaker of Parmesan cheese [editorial note….I buy the large piece of Parmesan cheese and shred it myself].

Into a lightly greased baking dish [12X14] alternate meat sauce, noodles, cottage cheese, mozzarella, meat sauce etc. ending with meat sauce and cover with lots of parmesan cheese.
If there is any leftover meat sauce it can be used to cover lasagna later if it gets a bit dry in cooking.
Bake slowly at 325 to 350…..about one hour. Make sure there is foil on bottom of oven as it is inclined to bubble.
Delicious if made the day before then just heated before serving.